Rinse the rice in cold running water
until it runs clear. Bring a large pan
of water to the boil, cook the rice for
20-25 mins, then drain.
Place a wide, lidded pan over a medium
heat with 2 tbsp oil. Add the greens,
salt and pepper and cook, with the lid
on, stirring frequently, until the greens
are lightly steamed and wilted, about
4-5 mins. Add the garlic and cook until
fragrant, then add the butter beans and
cook, stirring, until heated through. Add
the remaining oil, then the cumin seeds
and smoked paprika. Stir until evenly
combined and serve over the cooked
rice with a dollop of yogurt, if you like.